If you missed my previous ‘tarta’ recipe here’s a little story. Back home, in Argentina, it is widespread to eat what we call tartas (aka pies). We would have tarta for lunch or dinner at least twice a week at my house. Made with many different ingredients, the most common ones are ham & cheese, ricotta & spinach, corn & white sauce, zucchini, and pumpkin. When you walk on the streets of Buenos Aires, you can buy a piece of ‘tarta’ at pretty much any bakery or food store. They are everywhere, and they are delicious! ‘Tartas’ are made with a thin pastry on the bottom and another on the top containing wheat (flour) and vegetable oils. So after discovering how harmful vegetable oils and nutrient-poor carbohydrates can be to our brain and body in the long run, I needed to find an alternative that was just as good and tasty! Transforming my ‘tartas’ into frittatas was part of the answer. Frittatas don’t require any pastry–making them gluten-free and low in carbs. Of course, they need eggs, but swapping vegetable oils and wheat for a few eggs is a healthy swap for our family. So if you want to give it a try, here’s another of ‘tarta’!

Ingredients

• 1 medium brown onion chopped fine

• 1 tbsp extra virgin coconut oil

• 400 g green peas (1 can)

• 3 medium tomatoes

• 100 g goat cheese

• ½ tsp nutmeg

• ½ tsp dry oregano

• 5 pasture-raised eggs

Preparation

1. Preheat the oven to 185 C (365 F). In a small saucepan, add the coconut oil and chopped onion, and cook until caramelised. Set aside.

2. In a large bowl, whisk the eggs, add the nutmeg and oregano. Finally, add the cooked onion and the peas.

3. Wash and chop the tomatoes into small square pieces and add to the mix. Combine well.

4. Choose an oven baking tray, any shape works. Cover the base with a light layer of unmelted coconut oil (use your fingers as if you were coating with butter), so that frittata doesn’t stick.

5. Pour the mix. Add the goat cheese in small pieces on top and bake for 35 minutes or until golden.